This Buckwheat Porridge with Berry Compote is not your ordinary bowl of porridge. Made from buckwheat, it boasts a yummy nutty flavour and an incredible list of nutrients. Buckwheat is high in minerals and antioxidants, with the likes of rutin, quercetic, D-chiro inositol, manganese, coper, iron, magnesium, and phosphorus all packed in to these little powerhouses.

Perfect for any season, top with your favourite extras and enjoy a fully-loaded breakfast that's just as good in summer as it is in winter.

Ingredients

¼ cup buckwheat groats, soaked and rinsed
2 teaspoons chia seeds
1 Medjool date, pitted and diced
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ cup unsweetened plant-based milk of choice (coconut, almond, oat)
½ cup water
pinch of unrefined sea salt
½ cup frozen mixed berries

to serve:

½ pear, sliced
1 tablespoon activated almonds, roughly chopped

Method

Combine the buckwheat, chia seeds, date, cinnamon, ginger, plant-based milk, and ½ cup water in a small saucepan over low heat.
Simmer, stirring regularly, for 5-8 minutes or until preferred consistency is achieved. Remove from the heat and place porridge in a serving bowl.
In the same saucepan, over low heat, add ½ cup frozen mixed berries. Stir and mash until a jam-like consistency is achieved, about 5 minutes.
Top the buckwheat porridge with sliced pear, chopped activated almonds, berry compote.

TIP: Soak buckwheat overnight, or for 4 hours before cooking in 3 - 4 times the amount of warm water. Rinse and drain buckwheat before use. This activation process breaks down the phytic acids that the body can have trouble digesting.

With thanks to the team at Food Matters for this delicious recipe!